SC - OOP - MORE VEGAN RECIPES

[Seton1355 at aol.com]

BAKED SWEET ONIONS
4 lg onions
1/4 C margarine
4 tsp worcestershire sauce
2 tsp cumin
4 t brown sugar
½ C broth
½ C dry white wine

Preheat oven to 425
Cut a 1" by 3/4 " cavity into the onion, reserve onion bits.
Sprinkle each onion with salt and pepper.
Mix together the margarine, worcestershire sauce, cumin, brown sugar.
Divide mixture into each of the onions,
Arrange onions on a baking dish and and pour in the broth and wine
Bake for 45 - 50 minutes until golden.

ROASTED EGGPLANT COMPOTE 
1 large or 2 medium eggplants
3 sweet red bell peppers
1 bunch scallions
1/2 cup balsamic vinegar
2/3 tsp. salt
1/2 tsp freshly ground pepper

On a charcoal grill or under a hot broiler, roast the eggplant 10-12
minutes per side until the flesh is soft and the skin is charred black.
Cook completely. Remove the stem and skin and chop the meat roughly.
Roast the peppers under the broiler or over an open flame until
uniformly black on all sides. Place them in a plastic bag or closed
container to steam and cool. When they are cooled, remove and discard
stem, seeds, and skin. Dice into 1/2-inch squares. Clean the scallions
and remove and discard ends and dark tops. Slice thinly at an angle.
Toss all ingredients together.  Serve at room temperature.


ASPARAGI DI CAMPO 
WARM MARINATED ASPARAGUS
½ Cup Onion, minced
2 Tsp. Capers, rinsed & chopped
1 Tbsp. Lemon juice(Increased for Libbet)
Salt & pepper
1 Mint leaf
1 lb. Thin asparagus
¼ Cup Butter
Place onion & salt in a bowl large enough to hold the asparagus.  Mix well &
let steep for 30 minutes.  Add the capers, lemon juice & mint leaf &
marinate for at least 1 hour.  Mix thoroughly from time to time.
Clean and prepare asparagus.  Meanwhile, bring water to a boil & cook the
asparagus until tender but still
crisp, about 3 minutes.  Drain.  Toss the still warm asparagus with the
marinade & add salt & pepper.  Toss gently & serve.

ZUCCHINI PIE  
Yields: 8 -12 servings.
Ingredients:

3  Med    Zucchini. Grated coarsely.
1  Med    Onion - Chopped coarsely.
               Note: Next time, I am going to add some
                         green onions with the green leaves.
6 oz          Grated Feta cheese.
3               Eggs.
1/4 Cup     Olive oil.
1-1/4 Cups Self raising flour.Or- 11/4 cups flour + 1-1/2teasp baking
powder.
Salt and freshly ground black pepper.

Directions:

Slightly butter 28 cm round Pyrex baking pan.

Mix all the ingredients and bake in preheated 350F/180C
hot oven for 20 to 30 minutes, or until done.

Fettucine Florentine

     1 lb fettucine
     1 lb fresh spinich, washed and stemmed
     3 roma(plum) tomatoes, chopped
     6 cloves garlic, sliced thin
     salt and pepper
     olive oil (2 Tbs is good, more is better)

Cook the fettucine. About 2 minutes before the pasta is done, heat the
olive oil in a large skillet. Add the sliced garlic, saute for about 20
seconds, just until the garlic starts to become golden. Add the spinich and
cook for about 2 minutes, just until the spinich becomes limp, but still
bright green. Add the tomatoes, salt pepper, and the fettucine. Toss to
incorporate everything and serve immediately. Drizzling a little olive oil
on
top is nice.

BOWTIE PASTA WITH SUNDRIED TOMATOES & SPINACH 
     1 package bowtie pasta
     about 10 sundried tomatoes, not packed in oil
     3 cloves garlic, crushed
     3-4 T. olive oil
     large handful of fresh spinach
     2-3 T. pine nuts (optional)

Boil bowtie pasta according to package directions. Meanwhile, soak
sundried tomatoes in boiling water for about 5 minutes. Remove and
chop coarsely. Put olive oil in a heated saute pan, add garlic and pine
nuts and cook until pine nuts are starting to brown (don't burn the garlic!)
Add sun dried tomatoes and spinach, cook until spinach is just wilted.
Add cooked drained pasta, and mix thoroughly while still over heat.


VEGETABLE COUSCOUS

1 tablespoon oil olive              1-3/4 cups water
3/4 cup finely diced zucchini           1/2 teaspoon salt
3/4 cup finely diced peeled eggplant        1/2 cup finely diced red bell 
pepper
1/2 cup finely diced yellow bell pepper     ½ cup diced onion
1-1/4 cups uncooked couscous

½ cup finely diced tomato
1 tablespoon chopped fresh mint
1/8 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat, and add zucchini, 
eggplant,   pepper, and onion.
Saute zucchini mixture 2 minutes or until vegetables are crisp-tender. 
Reserve 2 tablespoons sauteed vegetabes for garnish.
Bring water and salt to a boil in a large saucepan, and gradually stir in 
couscous. Remove from heat, and cover; let stand 5 minutes. 
Fluff with a fork. 
Stir in remaining sauteed vegetables, tomato,mint, and black pepper.
 Set aside; keep warm.

SOUTHERN SPICY RICE
1 tablespoon vegetable oil      4 cloves garlic, finely chopped
1/2 pound firm tofu             5 scallions, sliced into rounds
2 stalks celery, finely chopped     1 red bell pepper, seeded and chopped
1 1/4 cups uncooked rice            2 cups vegetable stock
2 cups of chopped tomatoes      1 tablespoon chili powder
1 teaspoon basil                1 teaspoon oregano
1 teaspoon cayenne pepper       1/2 teaspoon cumin
2/3 cup peas                salt and pepper to taste

In a pot, heat the vegetable stock.
In a large saucepan, saute the garlic and scallions. 
When the scallions become soft, add the celery and the red and green peppers, 
then    saute the mixture until the peppers and celery become soft.
Add the vegetable stock, tomatoes, tofu, chili powder, Tabasco, basil, 
oregano,        cayenne, and cumin. 
Bring the whole thing to a boil and keep it boiling for about 30 seconds, 
stirring        constantly.
Reduce the heat and simmer until the rice is soft. 
Add the peas and simmer until you are ready to serve. Salt and pepper to taste

COUSCOUS WITH 7 - VEGETABLES                     

1 medium onion              1 tbls veg broth 
2 carrots, peeled               3 cups vegetable broth 
1 sweet potato              1 can garbanzo beans, drained
1 zucchini                  1 12 oz. or 15 oz. can tomato sauce
1 red pepper                2 cups couscous grains 
**1/4 tsp. cinnamon             **1/2 tsp. turmeric 
**pinch of saffron              **pinch of curry 

Cut all veggies in strips - julienned. 
In a large saucepan, saute onion until lightly browned. 
Add vegetable broth and bring to a boil. 
Transfer to a large pot and add carrots, turnips, and potato. Simmer 15 mins. 
Lower heat and add zucchini and pepper. 
Cook 20 mins. Add beans, tomato sauce and spices. 
Cook til heated through. 
In a separate pot, bring 2 1/2 cups of water to a boil. 
Add couscous, cover and take off of heat. Let stand 5-7 minutes,
Fluff with a fork and serve with vegetables on top. 

CASABLANCA COUSCOUS
1 1/2 lb. tofu, cubed       1 can chickpeas
1 onion, chopped            1 can tomato sauce 
1 c. sliced carrots         1/2 c. raisins
1 c. sliced celery          2 tsp. curry powder 
1 c. couscous           1/4 tsp.cayenne 
1 1/2 c. water          1 tsp. ea. paprika, salt

Vegetable mixture: 
In large pan, brown tofu, onion, carrots, celery, in 3 T. oil. 
Add remaining ingredients, bring to boil, cover and simmer for 40 minutes. 

Couscous: 
Boil 1 1/2  c. water with 2 T. oil.
Pour over couscous, stir, cover, let stand for 5 min. or until water is 
absorbed. 
Serve vegetables over steaming couscous.

JAMAICAN RICE AND PEAS

1 16 oz can pigeon peas                 6 cloves garlic -- finely chopped 
cayenne pepper to taste             1/2 medium vidalia onion -- chopped 
2 tablespoons olive oil                 2 cups rice 
1 15 oz can coconut milk                water 
4 teaspoons veggie boulion 

Heat the oil in a deep frying pan over high heat. Add the rice, and continue 
saute until     the rice turns opaque and golden brown.
 Add the cayanne, garlic, and onion and saute for a few more minutes.
Stir the peas in with the rice. Do not stir again during cooking!
Combine the coconut milk with the bean liquid. 
Add water to make 4 cups of liquid. Add to the rice and bring to a boil. 
Immediately     reduce the heat to simmer. 
Cook uncovered until the liquid is slightly below the surface of the rice and 
holes form  in the rice. 
Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed 
and the rice    is tender. 
Allow to sit covered for another 1/2 hour.